Eggplant Salad

Directions

1. 1
   Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered.
2. 2
   Allow to cool.
3. 3
   Carefully peel the eggplant skin.
4. 4
   (This can be fussy, but you want to get all the skin off.)
5. 5
   Pull the eggplant into strips and lay them in a shallow bowl.
6. 6
   Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water.
7. 7
   Add the minced garlic and chile flakes.
8. 8
   Pour over the eggplant and marinate in the refrigerator for a few hours.
9. 9
   When ready to serve, garnish with a few leaves of chopped cilantro or mint.